Brush the grill rack with the vegetable oil and place the patties on the grill. Cover and cook for 4-5 minutes on each side for medium. Turn only once, and for goodness sake, don't smash the patties with the spatula. Place the cut side of the buns on the outer part of the rack during the last 2 minutes of cooking. This will give your buns a nice little toast.

Once the patties have been removed from the grill immediately top with 1 oz. of the enchilado cheese.

To assemble the burgers: Place a generous smear of the red chile mayo on the cut sides of the bun. Place a patty on each roll bottom and top with the Mexican Cabbage Salsa. Add the roll tops and serve.